A delicious way to prepare sustainable seafood from Barton Seaver’s first cookbook, “For Cod and Country.”
Recipes
Posted inFood, Recipes, Source
Homemade seasonal flavored water
Who says staying hydrating needs to be so bland?
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Posted inFood, Recipes
Toni Fiore’s Tunno Sandwiches
The spread also works well with crackers or celery sticks.
Posted inFood, Life & Culture, Recipes
Kate McCarty’s Orange Rosemary Rhubarb Jam
LOW-SUGAR ORANGE ROSEMARY RHUBARB JAM This recipe, adapted from Pomona’s Pectin, comes from Kate McCarty, a food preservation educator at the University of Maine Cooperative Extension and author of “Portland Food: The Culinary Capital of Maine.” This jam can be frozen, she said, or scaled down for a smaller batch and kept in the refrigerator. […]
Posted inFood, Life & Culture, Recipes
Erin Lynch’s rhubarb lemonade
Cool off with this refreshing take on a classic from Rosemont Market & Bakery.
Posted inFood, Recipes
Grilled mango and tomatillo salsa brings tang to meatloaf burgers
With blue cheese in the patties and the fruit and veggies on top, this burger abounds with flavor.
Posted inFood, Recipes, Vegan Kitchen
‘Mashup’ back for new season of vegan goodness
But not in this state, despite Maine ties.
Posted inFood, Life & Culture, Recipes
Chef Frederic Eliot’s Rhubarb and Spring Onion Gremolata
A gremolata is a condiment most often made with chopped parsley and lemon. Here, chef Frederic Eliot of Petite Jacqueline in Portland adds rhubarb and spring onion. Eliot says this gremolata goes great with pan-seared small fish, soft-shell crabs, scallops, grilled lamb chops, asparagus salads or fresh tomatoes. RHUBARB AND SPRING ONION GREMOLATA 1 cup […]
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The Maine Ingredient: Dad’ll dig grilled lamb chops with Maine’s hot potatoes
If the prep work is done for him, he probably will be happy to grill meat rubbed with a rosemary-mint pesto.
Posted inFood, Recipes
Grilled pizza makes good use of onion and garlic
Try this recipe, which includes golden raisins, pine nuts and caraway seeds